Description
This Perfect Crispy Fried Chicken Sandwich recipe delivers juicy, flavorful chicken coated in a spiced, crunchy crust. Marinated in buttermilk, the chicken becomes tender and moist before being double-dipped in egg and seasoned flour and fried to golden perfection. Served on toasted hamburger buns with fresh lettuce, tomato slices, and mayonnaise, this sandwich makes a satisfying, classic meal perfect for any occasion.
Ingredients
Scale
Chicken and Marinade
- 2 large Boneless Skinless Chicken Breasts (Approximately 1 pound total)
- 1 cup Buttermilk
- 1 teaspoon Salt
- 1 dash Black Pepper
Breading
- 1.5 cups All-Purpose Flour
- 2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Coating and Frying
- 2 large Eggs (beaten)
- 2-3 cups Vegetable Oil
For Serving
- 4 sturdy Hamburger Buns
- Fresh Lettuce (to taste)
- Tomato Slices (to taste)
- Mayonnaise (to taste)
Instructions
- Prepare Buttermilk Marinade: In a large mixing bowl, combine 1 cup of buttermilk with 1 teaspoon of salt and a dash of black pepper. Whisk thoroughly until all ingredients are blended evenly.
- Marinate Chicken: Submerge the chicken breasts fully in the buttermilk mixture, then cover and refrigerate for a minimum of 2 hours or preferably overnight to allow the chicken to tenderize and absorb flavors.
- Mix Breading Ingredients: In a separate bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
- Beat Eggs: Crack the eggs into a small bowl and beat until frothy, preparing for the dipping stage.
- Heat Oil: Pour 2-3 cups of vegetable oil into a large skillet and heat over medium-high heat until it reaches frying temperature (about 350°F to 375°F).
- Coat Chicken: Remove the chicken breasts from the marinade. Dip each piece first into the beaten eggs, then thoroughly coat with the prepared flour and spice mixture.
- Fry Chicken: Carefully place the coated chicken breasts into the hot oil. Fry for 5-7 minutes on each side, or until golden brown and an internal temperature of 165°F is reached, ensuring the chicken is cooked through and crispy on the outside.
- Toast Buns: Remove the cooked chicken and drain on paper towels if needed. In the same skillet, toast the hamburger buns until they are golden and slightly crisp.
- Assemble Sandwich: Spread mayonnaise on the toasted buns, then layer fresh lettuce, fried chicken breast, and tomato slices.
- Serve: Serve the sandwiches immediately while the chicken is hot and crispy for the best taste and texture.
Notes
- Marinating the chicken overnight enhances tenderness and flavor.
- Keep oil at the right temperature to avoid greasy or undercooked chicken.
- You can customize toppings with pickles, cheese, or spicy sauces as desired.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Drain cooked chicken on paper towels to remove excess oil.
- For extra crunch, double coat the chicken by dipping back into egg and flour mixture before frying.
